Peer Review History: PHYSIO-CHEMICAL AND SENSORY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOUR BLENDS OF MODIFIED ‘GBACHE’ AND SOYBEAN

Editor(s):

(1) Prof. Emeritus Ferial Mohamed Abu- Salem, National Research Centre, Egypt.

Reviewers:

(1) Okeogracechisom, Fede University of Agricultureabeokuta, Nigeria.

(2) Bhagya  D, St. Joseph’s College for Women Alappuzha, India.

Additional Reviewers:

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 7.75/10

Average Peer review marks at publication stage: 9/10

Peer Review History:


Stage 1 | Original Manuscript | File 1 | NA


Stage 2 | Peer Review Report_1 (Okeogracechisom, Nigeria) | File 1 | NA


Stage 2 | Peer Review Report_2 (Bhagya  D, India) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA


Posted in Review History.